Making Massaman curry with leftover Thanksgiving turkey and potatoes.

Good Morning CT Weekend

If you still have Thanksgiving Day leftovers, you can always use them in new recipes.

New London Whaler Cafe’s Chef Tomm came to Good Morning Connecticut to share a recipe using leftover turkey.

Chef Tomm teaches in a program at New London High School where students product’s are sold or used. All the money raised helps run the program. Chef Tomm said New London High School Teacher Linda Pfeiffer has helped over the past four years provide food for families in need in New London.

This year, they will try to take care of 100 families and are still looking for donations. This is a community event where the students in the level 2 culinary classes raise money and package food up. Then, the NLPD, NLFD, NJROTC, school counselors and administrators get together to deliver to these families. Pfeiffer has made a giving tree for the last nine years. This gives kids a chance to give presents to their family members.

If you are interested in helping or for more information, you can head to their Facebook page.

Related Content: Healthy food changes (and recipes) for the holiday season

The recipe is as follows:

Ingredients:
1 tbsp vegetable oil
2 tbsp massaman curry
1 tbsp kaffir lime leaves (substitute lime zest )
1/2 cup chicken stock
1/4 cup long green beans, cut into 1 inch pieces
1/2 cup onion, finely sliced
4 oz cooked turkey cut in cubes
1/2 cup cooked potatoes, cut into 1 inch cubes
1 cup coconut cream
1 tsp palm sugar chopped (substitute brown or table sugar )
2 tsp lime juice (substitute lemon juice)
2 tsp fish sauce
1/3 cup sweet basil (optional)
2 tbsp sliced red chilies for garnish

Directions:

1. Heat the vegetable oil in a medium pot over medium heat. Add in the curry paste; cook and stir to release the flavors. Add the kaffir lime leaves and chicken stock, and stir for approximately 2 minutes.

2. Add the green beans, onions, turkey, and potatoes. Stir the ingredients together and cook for 4-5 minutes. 

3. Add coconut milk and palm sugar, then stir. Let it sit for 2-3 minutes.

4. Turn off your stove and add in lime juice and fish sauce for seasoning.

5. Add the basil into the soup as well as on top for garnish.

Enjoy!

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

Don't Miss

More Don't Miss